2012 Recipe Revelations eBook

8/18/2019 2012 Recipe Revelations eBook

1/25

CANADIANLENTIL RECIPE

REVELATIONSwww.lentils.ca

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2/25

Curried Poutine

1) Sauté onion and garlic in a heavy-bottomed pot until softened.2) Add curry paste and water.3) Rinse lentils in cold water.

4) Add lentils and coconut milk to pot and simmer for 15 minutes or untilthickened.5) Serve 1 cup of curried lentils over a handful of fries and top with a handful of

spinach and shredded strong cheddar cheese or cheese curds.

Note: use vegan cheese to convert this to a vegan dish. Pop in the microwave forabout 40 seconds to melt the cheese if desired.Makes about 4 hearty servings.

1 chopped onion2 cloves diced garlic

2 tbsp Biryani paste or your favouritecurry paste½ cup water½ can coconut milk

1 can red lentils (or 2 cups cookedlentils)

sweet potato friesbaby spinach

shredded white cheese

W i n

ner s

C i r c l e

G R A N D

P R I Z E

W I N N E R

Blog: More Than Just Waffles www.morethanjustwaffles.com

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3/25

Red Velvet Lentil Cupcakes

1) Preheat oven to 350°F. Bake beets for about 40 minutes (until soft).Note: Preparing the beets ahead of time would speed things up.

2) Once beets have cooled, peel and cut into large chunks. Place into food processor

and blend until smooth.3) Cream together butter and cream cheese. Add sugar and blend until smooth.Add eggs and vanilla and blend together.

4) In a separate bowl, blend together flour, baking powder, salt, and cocoa.5) Slowly incorporate dry ingredients into wet ingredients.6) Mix puréed lentils into mixture.7) Fold puréed beets into mixture.8) Fill cupcake cups about ²/ ³ full. Bake for 20 minutes.

Note: makes about 12 cupcakes.

1 large red beet (¾ cup of puree)½ cup butter, softened

½ package (120 g) of cream cheese,softened1¼ cups of white sugar2 eggs

1 tsp of vanilla¾ tsp baking powder

½ tsp salt½ tbsp cocoa powder1 cup lentil puree

W i n

ner s

C i r c l e

B A K I N G

Blog: Equal Opportunity Kitchen http://eatfordinner.blogspot.ca

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4/25

Crisp White Lentil & Onion Fritters

1) Wash the lentils well and soak in water for at least two hours.2) Drain and rinse the lentils and place in a blender with ½ cup water.3) Add in the garlic pods, salt, turmeric, and cumin seeds and grind to a smooth paste.

The consistency of this should be a smooth, somewhat wet paste rather than a batter.4) Place the paste into a mixing bowl and add the chilies, onions, thyme and cilantro and

mix well.5) Heat the oil in a flat frying pan for about two to three minutes on medium heat. Test

the temperature with a small drop of the mixture, it should sizzle to the top.6) Add about 2 tablespoons of the mixture in a few spaces, spreading them to allow

enough room to let the fritters fry without overcrowding each other.7) Fry them for about three to four minutes on each side until a nice shade of golden.8) Drain on paper towels.

9) Arrange on a serving platter and toss with spinach leaves before serving.

Note: Makes 15 medium sized fritters.

¾ cup black lentilswater for soaking the lentils

½ cup water for grinding the lentils3 pods of garlic1 tsp salt½ tsp turmeric½ tsp cumin seeds

2 green Serrano chilies, very finelychopped

1 red onion, thinly sliced1 tbsp fresh thyme1 tbsp finely chopped cilantro1 cup oil for fryingchopped baby spinach to garnish

W i n

ner s

C i r c l e

A P P E T I Z E R

Blog: Cooking in Westchester http://cookinginwestchester.com

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5/25

Lentil & Chickpea Curry with Coconut Milk

1) In a large pot, heat oil over medium-high heat.2) Add the onion and cook until soft, a minute or two.3) Add garlic, ginger, carrots, curry paste, spices and salt. Stir well.4) Stir in crushed tomatoes, coconut milk, lentils, chickpeas, and honey. Boil and reduce

heat to medium-low so it is simmering. Cover. Stir every 10 minutes or so. Lentilsshould take about 40 minutes to cook.

5) When lentils are tender, stir in the cauliflower and peas. Cook until cauliflower is soft.If curry is too thick, thin it with a bit of veggie stock or water.

6) Stir in cilantro. Adjust seasonings to taste. Scoop into bowls and top with plain yogurt

and cilantro. Serve with warm Naan bread as a side.

Note: Could be made in a slow-cooker.

3 tbsp canola oil1 onion, chopped

3 cloves garlic, minced2 tbsp fresh ginger, minced or grated2 medium carrots, diced3 tbsp mild Indian curry paste½ tsp cayenne pepper1 tsp ground coriander1 tsp salt750mL can crushed tomatoes2 540mL cans coconut milk

2 cups whole green lentils, rinsed2 cups (540mL can) cooked chickpeas,

rinsed3 tbsp honey2 cups cauliflower florets1 cup frozen peasveggie stock (optional)handful of cilantrohot sauceplain yogurt

W i n

ner s

C i r c l e

M A I N

Blog: SweetSugarBean www.sweetsugarbean.com

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6/25

Lentil & Asparagus Salad

1) Bring roughly 3 cups of water to a boil with lentils. Reduce heat and simmer for20 to 25 minutes or until tender. Drain and rinse, set aside.

2) Meanwhile heat oven to 350°F. Place prosciutto slices on a baking sheet in a

single layer and bake until crispy, 8 to 10 minutes. Transfer to a plate lined withpaper towel to soak up the excess oil from prosciutto.3) Cut the asparagus in 2-inch pieces. Bring a saucepan of water to a boil. Add the

asparagus and cook until tender, three to five minutes. Drain and rinse with verycold water until completely cool. Pat dry.

4) Add the lentils and asparagus in a bowl and season with olive oil, red winevinegar, salt, and pepper.

5) Break the prosciutto chips and toss with salad.

½ cup dried green lentils5 thinly sliced prosciutto

6-8 asparagus spears2 tbsp olive oil1 tbsp red wine vinegar

salt and pepper

W i n

ner s

C i r c l e

S A L A D

Blog: Tangente http://tangentedesigns.blogspot.ca

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7/25

Red Lentil Nachos

1) Inspect your lentils prior to rinsing, removing any that are black or opened. Rinsewith cold water and let drain while you prepare the rest.

2) In a pot, heat the olive oil and brown the onion on medium heat. Add in the carrots.

Stir occasionally for the next eight minutes or so.3) Add in the tomatoes and garlic.4) Stir in the lentils and add enough water to just cover (about two small cans worth).5) Simmer for approximately 25 minutes.6) To assemble, take an oven-proof dish and cover the bottom with multigrain tortilla

chips.7) Using a slotted spoon (in case there is a bit of excess liquid) dollop the lentil mixture

over all of the chips and add your ground beef (or chicken) if you wish, veggies andcheese. Add another layer of chips and start again.

8) Heat in a preheated 425°F oven for about five to eight minutes to melt the cheese.9) Serve with sour cream and green onions, foregoing the salsa because you really do

not need it!

1 cup red lentils, rinsed1 tbsp olive oil for browning veggies

1 small onion, chopped1 large carrot, cubed1 small can diced tomatoes with chilies(or add a few jalapeños to some freshtomatoes)

2 cloves garlic, choppedtortilla chips

1-2 cups shredded cheeseground beef or chicken (optional)1 red pepper, diced

Blog: Running With The Devil(ed) Eggs! http://runningwiththedevileggsthatis.blogspot.ca

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8/25

Flourless Lentil Brownies with Salted Caramel

1 cup dried green lentils4 tbsp unsalted butter½ cup water6 tbsp plus ¼ cup vegetable oil2 tsp vanilla extract½ cup cocoa, plus extra for your bakingpan2 tsp instant espresso powder1 tsp salt

2 eggs2 egg yolks½ cup brown sugar2 cups granulated sugar½ cup potato starch2 oz unsweetened chocolate, finelychopped

2 cups semi-sweet chocolate chips

1 cup granulated sugar1 cup whipped topping

2 tsp vanilla extract½ tsp kosher salt, or more to taste

Brownies

For the Brownies

Salted Caramel

1) Cook the lentils by bringing 1 cup of lentils and 3 cups of water to a boil. Reduceheat and allow to simmer for 10 to 15 minutes, or until the lentils are very tender.

2) When you are ready to bake, preheat your oven to 350°F and grease an 11x7-

inch baking dish with butter and a generous dusting of cocoa. Alternatively, youcan line it with parchment paper to make it non-stick. Continued...

Blog: Tartina http://tartina.ca

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9/25

3) Brown the butter in a skillet over medium-high heat, stirring occasionally, forabout 10 minutes, or until it starts to deepen in colour.

4) While the butter is browning, put the cooked lentils in a food processor and

puree them on medium speed for about five minutes, scraping down the sides ofthe bowl every minute or so, until they form a thick paste.

5) Once the butter is browned, turn the heat down to low and add the water, 6tablespoons of the vegetable oil, the vanilla, and the puréed lentils. Cook themixture over medium heat for about 20 minutes, stirring frequently, until all theliquid is absorbed.

6) Heat the remaining ¼ cup oil over medium heat for about a minute, just until itstarts to spit. Remove from the heat and let it cool for 30 seconds before addingthe unsweetened chocolate, stirring gently until it is completely melted.

7) In a clean and dry food processor add the cocoa, espresso powder and salt,giving them a quick whirl to mix together. Add the lentil mixture and the meltedchocolate and process for 10 minutes, scraping down the sides. Add the eggsand egg yolks and continue to process for another minute to incorporate.

8) Put the lentil mixture in a bowl and stir in both sugars and potato starch. Foldin the chocolate chips and pour the mixture into the prepared baking dish,spreading it evenly to level it out.

9) Bake for 50 to 55 minutes, until the top is dry and a knife inserted in the middlecomes out with only a few moist crumbs. It will continue to cook a bit after youtake it out, so remove it sooner rather than later. Cool it on a rack completely

then refrigerate for at least two hours or overnight (if you can wait that long),until it sets. Leave as a whole cake or cut it into fun shapes with cookie cuttersand decorate with salted caramel.

For the Salted Caramel

1) Spread the sugar in an even layer in a heavy-bottomed saucepan and melt it overmedium-low heat for 20 to 30 minutes, stirring frequently with a rubber spatula.It takes quite awhile, so be patient and do not worry if the sugar seems to stay

forever in hard little balls. Keep stirring and if it seems like it is getting too hot,turn down the heat and lift up one side the pot to reduce the heat. Whateveryou do, do not stop stirring!

2) Once the sugar is melted and turned a deep amber colour, remove it from theheat and pour in the cream. The mixture will immediately seize and harden.Again, do not worry. Simply switch to a whisk, put the pot back over mediumheat and continue stirring for another 20 minutes or until the mixture is smooth.You can switch back to the rubber spatula to loosen the hardened sugar on thesides.

3) Once the mixture is smooth again, turn off the heat and stir in the vanilla and

kosher salt. Let the caramel cool completely before spreading or piping it ontothe brownies.

Blog: Tartina http://tartina.ca

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10/25

Blushing Lentils & Beet Salad with Kale

5 cups water1 cup green lentils4 cups beets (2 large beets), peeled, cutin ¼-inch cubes½ tsp kosher salt1 inch fresh ginger root, peeled and cutin halves2 tsp Garam Masala (or more to taste)¹⁄ 3 cup black raisins or favourite driedfruit

1 tbsp finely grated orange zest½ cup fresh cilantro leaves

½ cup fresh parsley leaves¼ cup mint leaves2 green onions, mince only green parts(white part is for vinaigrette)1 small bunch kale, ends removed,chopped into 1-inch pieces2 tbsp olive oil1 tbsp lemon juice, extra for lentil saladif desired2 tsp finely grated lemon zest

½ cup slivered toasted almonds

2 tbsp balsamic vinegar2 tbsp orange juice1 tbsp Mirin Sweet Cooking Sake(optional or add 1 tbsp orange juice)

2 tsp Dijon mustard2 tsp finely grated fresh ginger root

2 spring green onions, finely mince onlythe white part¼ tsp salt¼ tsp freshly ground pepper

3 tsp safflower oil Continued...

Salad

Vinaigrette

Blog: My Merry Cooking http://merrycooking.wordpress.com

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11/25

1) Boil water in a stockpot. Add lentils, beets, salt, and ginger and bring back to aboil for two minutes. Adjust heat to low and simmer lentil mixture for 20 minuteswith lid ajar. Remove stockpot from heat, cover, and let rest five minutes.

2) While lentils and beets are cooking make vinaigrette by whisking all vinaigretteingredients together in a small bowl. Set aside.

3) Strain cooked lentils and beets through a mesh strainer to remove excess juice.Place cooked lentils back in stockpot. Stir in vinaigrette, Garam Masala, raisins,orange zest, cilantro, parsley, mint and green onions. Taste and add salt or lemonif desired.

4) In a steamer basket in a pot with about half an inch of water on the bottom,place kale, and cover the pot. Steam for about four to five minutes, until the kale

is bright green.5) Remove the steamed kale from the steamer basket, and toss with olive oil and

lemon juice and zest. Place dressed kale into a large salad bowl. Clear the centreof the bowl by pushing kale to the outer edges of the bowl.

6) Spoon the lentil and beet salad into the centre of the bowl. Sprinkle withalmonds. Garnish with parsley or cilantro if desired.

Note: Serves 5.




12/25

Artisan Red Lentil Noodles with Arugula Pesto

1 bag (5 oz) fresh arugula1 cup fresh parsley1 cup fresh cilantro1 large garlic clove

zest from one lemon (after grating zest, juice for adding to cooked noodles)½ tsp salt½ cup olive oil

½ cup uncooked red lentils¾ cup all-purpose flour½ tsp ground Garam Masala seasoning½ tsp salt¼ tsp garlic salt¹⁄ 8 tsp crushed red pepper flakes3 large eggs¹⁄ 3 cup water

olive oil as directed2 green onions, cut green and whiteparts in ¼-inch pieces½ cup chopped medium red bell pepper1 tbsp fresh lemon juice1 cup Asiago cheese or freshParmigiano-Reggiano cheese, grated

Arugula Pesto

Artisan Red Lentil Noodles Sauce

1) Combine all ingredients except for the olive oil in a large bowl or a food

processor and pulse until finely minced. Add olive oil and pulse for a few seconds.Lemon juice will be added as the noodles fry. Set pesto aside. Continued...

For the Arugula Pesto




13/25

1) In a spice grinder, grind all lentils to flour.2) Add lentil flour, all-purpose flour, Garam Masala, salt, garlic salt, and red pepper

flakes in a food processor and pulse to combine.3) Whisk the eggs, water and 1 teaspoon of olive oil in a small bowl.4) With the processor on, add the egg mixture and process until a ball forms.5) Transfer the dough to a work surface and knead a few times. Cover with plastic

wrap and let stand at room temperature for 20 minutes.6) Use a pasta maker or rolling pin to roll out as thin as possible. If using a rolling

pin, wash your work surface and rub with olive oil. Take half the dough and roll itas thin as possible or desired thickness. With a pizza wheel, cut 1½-inch by 2½-inch rectangles. Lift noodles from counter top with a spatula. Stretch each noodle

slightly and place on cooling rack until all noodles are cut.7) Bring 8 cups of water to a boil. Add 2 teaspoons salt. Plunge half of the noodles

into boiling water for about two minutes until al dente. Noodles float to thetop when almost done. Place noodles back on cooling rack as you cook theremaining noodles.

1) Add 2 tbsp olive oil to a large frying pan. Sauté green onions and red bell pepperson medium-low as noodles are boiling.2) Add drained, cooked noodles to the frying pan and gently stir in lemon juice. Fry

on medium-high just a minute or two. Add extra olive oil if needed.3) Stir in ¾ cup arugula pesto and sprinkle with cheese. Salt and pepper to taste, if

needed.

Note: Serves 3.

For the Artisan Red Lentil Noodles

For the Sauce




14/25

Red Lentil Patties with Spicy Tomato Jam

2 tbsp olive oil2 cloves garlic, finely minced1 shallot, finely minced2 tbsp grated fresh ginger

½ tsp mustard seed½ cup cider vinegar1 can (796mL / 28oz) plum tomatoes,drained and chopped

1½ cups red lentils3 cups water1 onion, finely diced2 cloves garlic, finely minced2 tsp Garam Masala1 tsp cumin seed

2 eggs½ cup flour1 tsp salt1 tsp fresh ground black pepper¼ cup finely chopped cilantrocanola oil (for frying)

Tomato Jam

Red Lentil Patties

1) In a large, heavy-bottomed saucepan set over medium-low heat, sauté garlic,shallot and ginger in oil for two to three minutes, or until soft and translucent.

2) Stir in the remaining ingredients. Bring the jam to a simmer, then reduce the

heat to medium-low. Cook uncovered for 45 to 60 minutes or until the jam isthickened and glossy, stirring occasionally to keep the jam from burning. Cont’d..

For the Tomato Jam

Blog: Crumb http://www.crumbblog.com

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15/25

Note: Canned tomatoes can vary quite a bit in terms of liquid content, so use thetexture of the jam as your guide – if it’s still very runny after an hour, continuecooking until thickens up to the consistency of bottled ketchup.

3) Let cool, then spoon into jars and refrigerate until ready to use (or for up to twoweeks).

1) In a large saucepan, bring the lentils and water to a boil. Reduce the heat to lowand simmer for 10 minutes, or until the lentils are very soft. Drain the lentils well.

2) Meanwhile, in a large heavy-bottomed skillet, sauté the onion in olive oil for fiveto seven minutes, or until onion is soft and golden-brown. Add garlic, cumin seed

and Garam Masala, and continue cooking for two minutes or until garlic is softand spices are fragrant. Remove from heat.3) In a large mixing bowl, combine the cooked lentils, sauteed onions, eggs, flour,

salt, pepper, and cilantro.4) In a large heavy-bottomed skillet, heat 2 tablespoons canola oil over medium-

high heat. Working in batches, use a ¼ cup measure to drop batter into the hotoil and flatten out into ¾-inch thick patties using a spatula. Fry the patties forfive minutes per side or until golden-brown and crisp, adding more oil to the panas necessary. (The patties are a little fragile, so be gentle when turning them overto ensure they stay in one piece.)

5) Serve warm or at room temperature, accompanied by spicy tomato jam.

Note: Serves 6.

For the Red Lentil Patties

Blog: Crumb http://www.crumbblog.com

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16/25

Lentil & Roasted Red Pepper Dip

1) Combine lentils and water in a saucepan over high heat and bring to a boil.Reduce heat and simmer while covered until tender but not mushy, about 8 to12 minutes. Place lentils in a colander to drain any excess water. Allow to coolcompletely.

2) Wash and deseed the red pepper. Cut red pepper into thick strips and lay themout on a baking sheet. Place under broiler until skin bubbles and blackens.3) While they’re still hot, place the pepper strips into an airtight container or bag

and let them steam for about 15 minutes (this helps make the skin easier toremove).

4) Peel off the blackened skin and discard it, then place peppers in a food processorwith cooled lentils, garlic, lemon juice, olive oil, cumin and paprika. Blend in theprocessor until smooth.

5) Add a little water if you find it too thick. Add salt to taste. Cover and refrigerateuntil cooled. Pour dip into a serving bowl and sprinkle with more smoked

paprika. Can be served with veggies, pita bread, sliced baguette, tortilla chips,regular chips, etc.

1 cup red split lentils3 cups water

1 red pepper1 clove garlic juice from 1 medium lemon

1 tbsp olive oil1 tsp cumin

½ tsp smoked paprikasalt, to taste (use oak smoked sea salt if

possible)

Blog: Food & Whine http://www.foodwhine.com

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17/25

Red Lentil & Roasted Carrot Dip or Spread

1) Toss the carrot and onion chunks with the olive oil and salt, and spread out on asmall baking sheet. Roast at 375°F for 25 to 30 minutes or until they are tenderand golden brown.

2) Scrape the carrot/onion mixture (including any residual oil) into your foodprocessor, and add the remaining ingredients. Pulse until the mixture is fairlysmooth, with small flecks of carrot still visible. Taste and adjust the salt and hotpepper, as desired.

3) Serve warm or chilled, and use as a dip or sandwich spread.

Note: Makes about 2½ cups.

2 large carrots, trimmed and cut intochunks (about 2 cups)

½ white onion, chopped into largechunks (about a cup)2 tbsp olive oil½ tsp coarse salt

1½ cups cooked red lentils, well drained juice of 1 lemon (3-4 tbsp)

2 tsp minced garlic¼-½ tsp crushed red pepper flakes¼ tsp ground cumin

Blog: Seasonal and Savoury http://www.seasonalandsavory.com


18/25

Italian Sausage & Lentil Stew

1) Mix all ingredients.2) Bake, covered, at 400°F for 30 to 40 minutes.

Note: Can also be cooked in a slow cooker on high for three to four hours, or untilthe meat is browned and thoroughly cooked.

1 cup green lentils3 links Italian sausage, whole or bite

size (or any sausage you prefer – mild,spicy, low-fat, vegetarian)1 28oz can whole tomatoes, cutirregularly to bite size¼ cup sun dried tomatoes in oil, cutinto strips (optional)

1 bunch flat-leafed parsley, roughlychopped

1 clove garlic, minced1½ cups water (or ½ beer or water plus¼ cup white wine)1 tsp kosher salt½ tsp black pepper

Blog: Jittery Cook http://jitterycook.com

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19/25

Lentil Cranberry Wrap

1) Coat each of the wraps with goat cheese.2) Spread a line of cranberry sauce and 1 tsp of Dijon mustard down the centre.3) Add a line pecans and a line of lentils.4) Drizzle on 1 teaspoon of olive oil.5) Top with a mound of arugula.6) Sprinkle on a little salt and pepper.7) Roll the wrap slowly, parallel to the line of cranberry.8) Wrap tightly in parchment paper to hold the ingredients together.9) Slice in two right through the paper to divide into sandwich wrap halves.

Note: Peel the parchment down slowly as you savour, bite by bite.

4 whole wheat wraps5 oz goat cheese (or more if you are

feeling generous)1 cup homemade cranberry sauce (orstore-bought)4 tsp Dijon mustard¹⁄ 3 cup pecans, lightly roasted for 8minutes at 300°F

1 cup green lentils, simmered for 25minutes in slightly salted water

4 tsp olive oil4 handfuls arugula, spinach, watercress,or lettuce of your choicesea salt and freshly ground pepper

Blog: Jittery Cook http://jitterycook.com

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20/25

Spicy Chicken & Lentil Succotash

1) Start off by melting the butter in a large pan on medium-high heat.

2) Add the onion and garlic to the pan and let cook until the onion begins tocaramelize, about 10 minutes.

3) Once the onions start to turn golden, stir in the next five ingredients.4) Reduce to medium heat and let the mixture simmer for five minutes.5) Once the five minutes are up, place the turnip, chicken, lentils, broth, and vinegar

into the pan. Let the mixture cook, stirring occasionally, until liquid reduces byhalf, about eight minutes or so.

6) Have a taste, add some salt and pepper to the dish and you are ready to eat!Garnish with parsley if desired.

Note: Use just half of the jalapeño and cut out the cayenne if you do not like your food too spicy.

1 tbsp butter1 yellow onion, finely chopped

2 cloves garlic, minced1 small jalapeño, seeds removed andchopped1 orange, zest and juice2 tbsp soy sauce2 tsp sugar1 tsp cayenne pepper

1 large turnip (½-inch chopped, approx.2 cups)

2 cups cooked chicken, loosely chopped2 cups green lentils, cooked½ cup chicken broth2 tsp white wine vinegarsalt and pepperparsley for garnish (optional)

Blog: Dan’s Good Side http://dansgoodside.com

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21/25

Peanut Butter Banana & Red Lentil Muffins

1) Preheat oven to 350°F. Whisk together the flour, baking powder, baking soda,

cinnamon and salt in a small bowl. Set aside.2) In another bowl, mash the banana with a fork and combine with the brownsugar. Add the egg, peanut butter, puréed lentils, milk, and vanilla and mix well.

3) Add the dry ingredients to the wet ingredients. Mix until just combined (do notover-mix, this will create tough muffins).

4) Spoon the batter into a prepared muffin tin, either greased or lined with bakingliners. Sprinkle with chopped peanuts.

5) Bake at 350°F for 12 to 14 minutes. The muffins will be ready when they are agolden brown and swing back when lightly touched.

Note: Makes 12 muffins.

1½ cups soft whole wheat flour1 tsp baking powder

½ tsp baking soda¾ tsp cinnamondash of salt¼ cup mashed banana (roughly half ofa decent sized banana)½ cup brown sugar

1 egg¼ cup chunky peanut butter

½ cup puréed red lentils¼ cup milk (I used soy)½ tsp vanillachopped peanuts (for sprinkling)honey for drizzling (optional)

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22/25

No-Bake Peanut Butter Lentil Granola Bars

1) Pick through lentils to remove any debris, then place in a fine mesh strainer andrinse thoroughly in cold running water. Transfer to a medium saucepan and add 1to 1 ½ cups water. Bring to a boil, then cover and simmer for about 20 minutes,until the water has absorbed and lentils are cooked through. Transfer lentils to

a bowl and mash with a fork (they may already be slightly mushy as red lentilsdon’t hold their shape as well when cooked). Let cool slightly.

2) Add oats, peanut butter, dates, almonds, honey, and vanilla to the bowl. Mixthoroughly until well combined (you may find it easier to use your hands). Ifyou like sweeter granola bars, you may wish to taste the mixture and add moresweetener if desired.

3) Line an 8-inch square baking pan with parchment paper. Transfer lentil mixtureto the pan and press with your hands into an even layer. Refrigerate for at least30 minutes, then slice into bars (cut in half, then cut each half into 5 bars). Keep

bars wrapped in the refrigerator.

Note: Makes 10 granola bars.

1 cup dried lentils1¾ cups rolled oats

½ cup peanut butter (or other nutbutter, such as almond butter)½ cup finely chopped dates (or otherdried fruit: cranberries or raisins)

¼ cup chopped almonds (or other nut,such as pecans or peanuts)

1 tbsp honey (or other sweetener, suchas agave or maple syrup1 tsp vanilla

Blog: Once Upon A Cutting Board http://www.onceuponacuttingboard.com

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23/25

Lemon Berry Lentil Cake

1) Heat oven to 350°F. Grease an 8-inch square pan (cooking spray works well).2) Grate lemon; set peel aside. Juice lemon; set juice aside. (If you do not have a

juicer you can use your fingers – just remember to remove the seeds!)3) In a small bowl, combine flour, lemon rind, salt, baking powder, baking soda, andcinnamon. Blend thoroughly with a fork. In a second small bowl, mix lentil puréeand lemon juice until evenly combined.

4) In a large mixing bowl, cream together butter and brown sugar. Beat in eggsone at a time. On a lower speed, beat in flour and lentil mixture, adding themalternately (starting and ending with dry ingredients).

5) Fold in raspberries and blueberries.6) Pour batter into pan and bake for approximately 45 minutes (until fork comes out

clean).

grated rind of one lemon (or 1 ¼ tsp) juice of one lemon (or 2 tbsp)

1 cup all-purpose flour1 tsp sea salt1 tsp baking powder½ tsp baking soda1 tsp cinnamon

1 cup puréed cooked red lentils½ cup unsalted butter, softened

1 cup brown sugar2 large eggs½ cup blueberries, frozen½ cup raspberries, frozen*or use saskatoon berries

Blog: Random Inspiration http://plowright.wordpress.com


24/25

Lentil Soup

1) In a large soup pot, heat ½ cup of the olive oil over medium heat. Add the

chopped vegetables and sauté for 3 minutes.2) Add the cumin, coriander, and garlic to the pot and sauté for another 2 minutes,(add more oil if needed).

3) Next, add the lentils, water or broth, and bay leaves to the pot. Cover andsimmer for 25 minutes.

4) After 25 minutes, pour in the crushed tomatoes, remaining olive oil, red pepperflakes (optional), and the lemon juice to the pot. Cover and simmer for another25 minutes.

5) Add vinegar and a pinch of salt and pepper to the soup, stir and serve.

¼ cup olive oil + 2 tbsp for sautéingvegetables

3 carrots, chopped1 rib celery, chopped1½ tsp ground cumin1 tsp ground coriander3 cloves garlic, crushed1½ cups lentils

10 cups vegetable broth (or water)3 bay leaves

1 cup crushed tomatoes1½ cups olive oil1 tsp red chili flakes (optional)2 tsp lemon juice (fresh lemon)½ tsp wine vinegarpinch salt and pepper

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Super Tasty Lentil Salad

1) Rinse lentils, then simmer in 4 cups of salted water for 15 minutes, or untilsoftened. Drain lentils.

2) Mix all the salad ingredients in a bowl.

1) Combine all dressing ingredients.2) Pour over the lentils.

1½ cups green lentils1½ cup coloured bell peppers, diced½ cup sweet onion, finely chopped1 cup parsley, finely chopped2 tbsp cilantro, mint or chive

1 tbsp Dijon mustard1 tbsp maple syrup3 tbsp seasoned rice wine vinegar1 tbsp olive oil¹⁄ 8 tsp red pepper flakessea saltfreshly ground pepper

Salad

For the Salad

For the Dressing

Dressing

Documents

2012 Recipe Revelations eBook